Ingredients
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75 grams raw rice
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250 grams grated bottle gourd
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2 tablespoons ghee
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1 liter milk
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100 grams grated khoya/mawa (unsweetened solid condensed milk)
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125 grams sugar
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A few drops of rosewater
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10 almonds, sliced
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A few untreated rose petals
Directions
Steps
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1
Done
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Put the rice in a bowl, wash it in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for about 1 hour. Drain the rice in a colander and spread out to dry for 1 hour. |
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2
Done
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Put the rice in a spice grinder, and coarsely grind to a semolina consistency. |
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3
Done
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Place a nonstick saucepan over high heat and add 1 cup (200 ml) water. When the water begins to boil, add the bottle gourd and cook for 3 minutes or until soft. Drain well and set aside. |
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4
Done
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Place a nonstick saucepan over medium heat and add the ghee. When the ghee melts and small bubbles appear at the bottom of the pan, add the rice and sauté for 10 seconds. |
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5
Done
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Add the milk and bring to a boil. Lower the heat to low and cook, stirring continuously, for 25 minutes or until the rice is soft. |
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6
Done
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Add the bottle gourd and simmer for 5 minutes. Add the khoya and sugar, and cook until the mixture is thick enough to coat the back of a spoon. Stir in the rosewater. |
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7
Done
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Pour into individual serving bowls and set aside to cooled to room temperature. Place the bowls in |
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8
Done
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Sprinkle with the almonds and rose petals, and serve chilled. |
